Use code SIDECHEF for $10 off your first shoppable recipe order.
SideChef
 >  Recipes
 >  Pescatarian Recipes
RECIPE
12 INGREDIENTS11 STEPS1hr 20min

Five Ingredient Corn Soup with Herb Salsa

4.5
2 Ratings
The recipe calls for a mere four ingredients: corn, butter, onions, and salt. Its success relies on a fun trick: making a quick stock using nothing more than the stripped corn cobs and water. So smart!
Five Ingredient Corn Soup with Herb Salsa Recipe | SideChef
The recipe calls for a mere four ingredients: corn, butter, onions, and salt. Its success relies on a fun trick: making a quick stock using nothing more than the stripped corn cobs and water. So smart!
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Pick Up From
Estimated Total: Estimated Total:
Fulfilled by
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
1hr 20min
Total Time
1hr
Active Time
$6.62
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
8
Corn Cobs , peeled
up to 10
2
Medium Yellow Onions , sliced
to taste
to taste
White Balsamic Vinegar
or White wine vinegar or Lemon Juice
9 cups
Water

Herb Salsa

3 Tbsp
Minced Shallots
about 1 medium shallot
3 Tbsp
1/4 cup
Finely Chopped Fresh Cilantro
1 Tbsp
Finely Chopped Jalapeño Peppers
2 Tbsp
Finely Chopped Scallions
1/4 cup
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by

Nutrition Per Serving

VIEW ALL
CALORIES
730
FAT
39.0 g
PROTEIN
13.0 g
CARBS
97.5 g

Author's Notes

The salsa can be covered and refrigerated for up to 3 days.

Cooking Instructions

HIDE IMAGES
Step 1
Fold a kitchen towel into quarters and set it inside a large, wide bowl. Use one hand to hold each of the Corn Cobs (8) in place upright atop the kitchen towel; it helps to pinch the ear at the top. With your other hand, use a chef's knife to cut off two to three rows of kernels at a time by sliding the knife down the cob. Get as close to the cob as you can. Save the cobs.
Step 2
In a soup pot, quickly make a corn cob stock: cover the cobs with Water (9 cups) and bring to a boil. Reduce heat and simmer for 10 minutes, then remove the cobs. Set stock aside.
Step 3
Return the empty pot to the stove and heat over medium heat. Add the Unsalted Butter (1/2 cup) . Once it has melted, add the Yellow Onions (2) and reduce heat to medium-low. Cook, stirring occasionally, until the onions are translucent, or blond, about 20 minutes.
Step 4
As soon as the onions are tender, add the corn. Increase the heat to high and sauté just until the corn turns a brighter shade of yellow, 3-4 minutes.
Step 5
Add just enough stock to cover everything, and crank up the heat to high. Save the rest of the stock in case you need to thin out the soup later. Season with Salt (to taste) , taste, and adjust. Bring to a boil, then simmer for 15 minutes.
Step 6
If you have an immersion blender, use it to carefully blend the soup until it is puréed. If you don't have one, work carefully and quickly to purée it in batches in a blender or food processor. For a very silky texture, strain the soup one last time through a fine-mesh sieve.
Step 7
Taste the soup for salt, sweetness, and acid balance. If the soup is very flatly sweet, a tiny bit of White Balsamic Vinegar (to taste) can help balance it out.
Step 8
For the salsa, in a small bowl, combine the Shallots (3 Tbsp) and Lime Juice (3 Tbsp) and let sit for 15 minutes to macerate.
Step 9
In a separate small bowl, combine the Fresh Cilantro (1/4 cup) , Jalapeño Peppers (1 Tbsp) , Scallions (2 Tbsp) , Olive Oil (1/4 cup) , and Salt (to taste) .
Step 10
Just before serving, use a slotted spoon to add the shallot (but not the lime juice, yet) to the herb oil. Stir, taste, and add lime juice as needed. Taste and adjust salt.
Step 11
Serve the soup hot or chilled with salsa spooned over top. Bread on the side is never a bad idea.
ADD TO PLAN

Rate & Review

Tap to Rate:
Leave a comment
111 Saved
TOP
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
Recipe Saved to My Saved Recipes VIEW
Save Time, Shop Ingredients
Love this recipe? Shop what you need with just one click. Get $10 off your first order with code SIDECHEF
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
Nutrition Per Serving
Calories
730
% Daily Value*
Fat
39.0 g
50%
Saturated Fat
16.5 g
82%
Trans Fat
0.0 g
--
Cholesterol
60.2 mg
20%
Carbohydrates
97.5 g
35%
Fiber
13.3 g
48%
Sugars
23.1 g
--
Protein
13.0 g
26%
Sodium
34.4 mg
1%
Vitamin D
--
--
Calcium
111.8 mg
9%
Iron
3.3 mg
18%
Potassium
1102.7 mg
23%
Find Nearby Walmart Stores
Enter your zip code to find a Walmart near you.
Sorted by distance from